Technically this should be called a ‘farmer’s pie’ since this recipe is made entirely from plant-goodness!

Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower (Vegan)

Recipe

• 1 recipe of
• 1 tbsp coconut oil
• ½ onion, diced
• 2 cloves garlic, minced
• 2 carrots, cut into medium cubes
• 1 rib of celery, diced
• ½ cup frozen peas
• ½ cup corn kernels
• 8 oz (about 2 cups) sliced crimini mushrooms
• 1 tsp oregano
• ½ tsp thyme
• ¾ + ¼ cup cooked lentils, divided
• ¼ cup tomato paste
• 2 tsp coconut sugar
• 1 cup vegetable broth
• 1 bay leaf, optional
• Salt and freshly cracked black pepper, to taste

Instructions

1. In a large saucepan, heat the coconut oil over medium-high heat. Once hot, add the onion and garlic and cook until softened and fragrant.
2. Add the carrots, celery, peas, corn, mushrooms, ¾ cup of lentils, oregano, thyme, and briefly mix. Stir in the tomato paste and coconut sugar until evenly incorporated.
3. Pour in the vegetable broth and add the bay leaf. Reduce heat to medium and simmer for 15 to 20 minutes, or until vegetables are tender. Do not cover the pot with a lid; allow some of the liquid to evaporate to obtain a thick stew-like filling. Mix in the remaining ¼ cup of lentils at the end to retain texture.
4. MAKE-AHEAD OPTION: Transfer hot filling to casserole dish and dollop prepared Roasted Garlic Mashed Cauliflower over the surface. Use a spatula to spread the mashed cauliflower over the entire surface. Wrap with plastic cling film and refrigerating overnight. The next day, remove the plastic wrap and bake in an oven preheated to 375⁰F for 50 to 60 minutes, or until thoroughly heated through and top is browned. Remove bay leaf when serving and serve hot.
5. IF SERVING THE DAY OF: Preheat oven to 400⁰F. Assemble pie as directed above, dolloping mashed cauliflower over the hot filling in a casserole dish. Bake assembled dish in the oven until top is browned, about 20 minutes. Remove bay leaf when serving and serve hot.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.